Lotus Pod Water Fairy
Fresh scallops and lotus root are cut into pieces, briefly fried in oil, then stir-fried with a cornstarch-thickened sauce for a fragrant, delicate flavor.
Ingredients
Fresh scallops (trimmed and coated with starch)
some
Fresh lotus root (fried until crispy)
some
Fresh lotus pod (cut into 3 mm cubes)
50 g
Fox nuts
some
Ham (cut into 3 mm cubes)
some
Water chestnuts
some
Dried mushrooms (cut into 3 mm cubes, blanched and cooled)
some
Peas (peeled)
25 g
Lotus cups
12
Clean oil (40 g consumed)
750 g
Clear stock
50 g
Fine salt
2 g
MSG
2 g
Mung bean starch
5 g
Scallion-ginger oil
25 g
Instructions
1
Trim and cut ingredients
Trim the fresh scallops. Cut the fresh lotus pod, ham, and dried mushrooms into 3 mm cubes. Peel the peas.
2
Coat scallops and blanch vegetables
Coat the scallops with starch. Blanch the vegetable ingredients and rinse under cold water.
3
Fry the ingredients
Heat clean oil to 120°C. Quickly stir-fry the scallops, fox nuts, and water chestnuts in the oil. Deep-fry the lotus root until crispy.
4
Prepare the sauce
In a bowl, combine the clear stock, fine salt, MSG, and mung bean starch to make the sauce.
5
Combine and finish
Heat scallion-ginger oil in a hot wok, pour in the sauce mixture, then add all the prepared ingredients and toss to combine.
